Garden Bean Salad Recipe

My mother gave me this crunchy bean salad recipe many years ago, and I often take it to covered-dish dinners. It looks especially attractive served in a glass bowl to show off the colorful vegetables.
— Bernice McFadden, Eaton, Ohio.

Nutritional Facts

Directions

Drain all beans; place in a large bowl. Add the green pepper, celery, pimientos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables.

Refrigerate several hours or overnight. Serve with a slotted spoon.Yield: 12-16 servings.

Originally published as Garden Bean Salad in Taste of Home
February/March 1993, p39